Cookie season is coming - these dense, chewy, chocolatey cookies are spiked with mint, making them perfect for holiday sharing.
This mildly spiced cake with maple-spiked frosting makes the house smell wonderful in fall and winter.
Dense, fudgy brownies typically don’t rely on gluten for their structure, so they’re easier to make with gluten-free flours than other baked goods.
Have leftover cranberry sauce? It makes a delicious sweet-tart filling for these crumbly oat bars, which are like date squares with much more zing.
From the nostalgic Butter Baked Goods bakery in Vancouver comes this beautiful book - Butter Baked Goods showcases home baking at its very best. Just in time for baking season!
This pumpkin spice bread pudding is like pumpkin pie and bread pudding rolled into one - it's a great way to use up stale bread ends that might otherwise get tossed out.
Cinnamon apple bread pudding makes delicious use of stale bread ends - and those small, tart crabapples you may have growing in your back yard.
Apple slices have often been transformed into toothy grins using mini marshmallows, but sliced almonds or sunflower seeds look suitably creepy.
Any cupcake can be topped with a marshmallowy ghost using 7 minute frosting, but we like them atop moist chocolate zucchini cakes.
This mildly spiced gingerbread topped with fresh peaches is perfect for the transition from summer to fall.